How to #testkitchen: Zucchini Pasta with Basil Pesto and Pumpkin Seed Parmesan

Today in the #testkitchen is a recipe for Zucchini Pasta with Basil Pesto and Pumpkin Seed Parmesan

Welcome to #testkitchen – where I find random recipes on the web worth working on 🙂 Customizing other peoples recipes helps you to learn how to make your own to fit your nutritional needs.

ProTip:

First with flavor, technique later

Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong. After you make it a few times adjust the texture to your liking.

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Zucchini Pasta with Basil Pesto and Pumpkin Seed Parmesan

Serves 3-4

Pasta

2 Zucchini, spiralized

Basil Pesto:

1 C basil, spinach combo

1 tsp lemon juice

3 – 4 cloves of garlic (or more if you feel like taking chances)

1T white miso paste

1/2tsp sea salt

1/4C olive oil

1/2C pine nuts

Pumpkin Seed Parm:

Dehydrated pumpkin seeds, pulsed into course powder

Basil Pesto:

Place herbs on the bottom of the blender, add everything else. Blend until smooth.

Chop 1 tomato and a handful of olives, mix with pasta and pesto, sprinkle pumpkin seed parm on top!